Pin it
This is the kind of no-roll sushi I make when I want the flavors of a spicy shrimp roll without fighting a bamboo mat. Each stack layers warm, seasoned sushi rice, cool cucumber and creamy avocado, and shrimp tossed in a quick spicy mayo. The whole thing comes together in about half an hour, and the only special tool you need is a one-cup measuring cup or an empty soup can with both ends cut off.
What builds the stack
The magic here is contrast: sticky rice, crisp cucumber, buttery avocado, and shrimp with a gentle kick. Buy the best shrimp you can find, and let your avocados soften on the counter for a day or two until they yield to a gentle squeeze.
- Short-grain sushi rice. The sticky foundation that holds everything together when pressed. Rinse it well until the water runs clear.
- Large shrimp. Peeled, deveined, and diced small so they layer neatly. Fresh or thawed frozen both work.
- Ripe avocado. Mashed with lime juice, it acts like glue between the rice and shrimp while adding richness.
- Cucumber. Diced small for crunch; English or Persian varieties have fewer seeds and thinner skin.
- Spicy mayo. Just mayo and sriracha whisked together, but it ties the whole stack together with heat and cream.
- Rice vinegar, sugar, and salt. Season the warm rice so it tastes like real sushi rice rather than plain steamed rice.
- Lime juice. Keeps the avocado green and adds brightness against the rich mayo.
- Sesame seeds or furikake. A crunchy, savory finish that makes the plate look finished.
How to layer and flip
- Cook and season the rice. Simmer rinsed short-grain rice with water until tender, about 15 minutes. While it is still warm, fold in rice vinegar, sugar, and salt, then spread it on a plate to cool slightly.
- Prep the fillings. Dice the shrimp into small cubes, roughly mash the avocado with lime juice and a pinch of salt, and dice the cucumber into quarter-inch pieces. Keep each component in its own bowl.
- Make the spicy mayo. Stir together mayonnaise and sriracha until smooth. Taste and add more sriracha if you like real heat.
- Layer the stack. Lightly oil a one-cup measuring cup or ramekin. Press in half a cup of rice, followed by the avocado, cucumber, and diced shrimp. Pack each layer firmly so the stack holds when flipped.
- Flip and release. Place a plate over the cup, invert it, and tap gently. Lift the cup slowly; if a piece sticks, nudge it back into place with a knife tip.
- Drizzle and serve. Spoon spicy mayo over the top, sprinkle with sesame seeds or furikake, and add a thin drizzle of soy sauce if you like. Serve right away while the rice is still slightly warm.
Why the rice matters
Long-grain rice will not work here. The grains fall apart and your stack becomes a pile. Short-grain sushi rice gets sticky because of its higher starch content, and that stickiness is what lets you flip the cup without everything sliding apart. Rinsing the rice before cooking removes excess surface starch so the grains stay distinct but still cling. If you are short on time, many grocery stores sell prepared sushi rice in the refrigerated section, and it works perfectly for these stacks.
The press is everything
The most common mistake is packing too loosely. You want to press each layer just firmly enough that the rice and fillings bond, but not so hard that you crush the avocado into mush. A lightly oiled cup prevents the rice from sticking, and wetting your fingers before you press helps too. If your first stack crumbles when you lift the cup, press the next one a little harder and hold the plate firmly against the rim as you flip. Even a broken stack still tastes great, so do not stress if the first one is rustic.
Swaps and additions
Swap the shrimp for cooked crab meat or diced cooked salmon if you prefer. Add a layer of diced mango or pickled radish for sweetness and tang. For a lower-carb version, you can use cauliflower rice, though it will not hold together as firmly. If you want more crunch, mix a little panko into the spicy mayo or top the finished stacks with crispy fried onions. For another sushi-inspired dinner, try our Easy Shrimp Poke Bowl with Spicy Mayo or Quick and Easy Crunch Roll Sushi Bowl.
Make ahead and store
You can cook the rice up to a day ahead and keep it covered with a damp paper towel in the fridge. Prep the shrimp, cucumber, and spicy mayo earlier in the day too, but wait to mash the avocado until just before assembly so it stays bright green. Once built, the stacks are best eaten within an hour. If you need to hold them longer, cover loosely with plastic wrap and keep them cool, but know the cucumber will soften slightly. The U.S. FDA recommends keeping cooked seafood below 40°F when storing; see their seafood safety guidelines.
What to serve alongside
A small bowl of miso soup and a handful of edamame turn this into a full meal. For a lighter lunch, pair the stacks with a simple green salad dressed with rice vinegar and a drop of sesame oil. A cold glass of crisp white wine or sparkling water with lime works well against the spicy mayo. If you love the combination of shrimp and avocado, our Mediterranean Shrimp Avocado Bowls use a similar flavor profile in a different format.
FAQs
- Can I use frozen shrimp?
Yes. Thaw them overnight in the fridge or under cold running water for a few minutes, then pat them very dry before dicing. Excess moisture will make the stack soggy.
- What if I don't have sushi rice?
Short-grain white rice is the best substitute because it gets similarly sticky. Long-grain rice like basmati or jasmine will not hold together, so avoid it. You can also buy prepared sushi rice from many grocery stores.
- How do I keep the avocado from browning?
Mash it with fresh lime juice and a pinch of salt, then press plastic wrap directly against the surface if you are storing it for more than a few minutes. Assemble the stacks right before serving for the brightest color.
- Can I make these ahead for a party?
Prep all the components separately and store them in the fridge. Build the stacks no more than an hour before guests arrive, and keep them covered with a damp paper towel so the rice does not dry out.
- Is there a dairy-free version?
The recipe is naturally dairy-free as written. Just check that your mayonnaise is dairy-free, most are, and use a plant-based mayo if needed.
- What can I use instead of a measuring cup?
An empty soup can with both ends removed works perfectly, as does a wide ramekin or a round biscuit cutter placed on a flat plate. The key is a straight-sided cylinder about one cup in volume.
- How spicy is the mayo?
It is mild with one teaspoon of sriracha per quarter cup of mayo. Add more sriracha, or a pinch of cayenne, if you want real heat. You can also serve extra mayo on the side.
